Sheet Pan Zucchini Parmesan
Everyone’s favorite chicken parmesan except made HEALTHIER! Use zucchini instead baked to perfection with marinara and cheese!
Greetings from NYC!
Wait. Brooklyn actually.
It’s my very first time in Brooklyn.
And I kind of love it.
Maybe it has to do with the rainbow bagels.
Or that everything is walking distance within a 0.4 mile radius.
But, I digress.
I’ve just been dreaming about those bagels for the past few nights.
And this.
I mean, maybe we need a chicken parm bagel.
I hear that does exist in NYC.
So I’ll need to explore that today.
But in the meantime.
Get your zucchini out, cut them into rounds, and let’s make it parm-style.
The zucchini is baked from start to finish, topped with marinara and mozzarella cheese.
Now these guys do have a breading on it.
BUT!
If you want to save time.
And even more calories.
Skip the breading.
The marinara and the cheese will be plenty.
Sheet Pan Zucchini Parmesan
Ingredients
- 1 cup Panko*
- ⅓ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- ⅓ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup marinara sauce
- ½ cup mozzarella pearls, drained
- 2 tablespoons chopped fresh parsley leaves*
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini in a single layer onto the prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
- Top with marinara and mozzarella.
- Then broil for 2-3 minutes, or until the cheese has melted.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Love it! Very easy and so delicious. Was looking for ways to use up the overflow of zucchini from the garden and this recipe is definitely going in the favorites rotation. I put mine on a rack to keep them more crispy.
Wonderful idea! I’m not a huge zucchini fan either, as another poster said, but she said it was delicious so I’m going to give it a try. It couldn’t be any easier and is relatively healthy.
Absolutely perfect
I have not tried this yet, but I am sure it is delicious. Someone asked
how long you can keep it in the fridge. Health standards today are
to keep cooked food no longer than 3 days unless you freeze it. Of
course this probably will not be around that long-it will be gobbled up.
I’m not a huge fan of zucchini, but this was delicious! It was easy to make and clean up too. Definitely will make again!
We love hearing that, Christa!
Absolutely loved this, did not use any salt on the zucchini, the only thing I did different was add 5 more minutes to the baking time and flip them halfway through, my husband raves about it
We love hearing that! Thanks for sharing, Elizabeth!
Looks great! Just wondering if instead of the mozz pearls I could use another fresh mozz. Also how long will this keep in the fridge?
Yes, you can absolutely substitute another fresh mozzarella to your liking.
However, as I am not an expert on food safety, I cannot really say with certainty how long this will keep in the fridge. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Scoops!
I absolutely LOVE this recipe, my hubby loves Zucchini, me boy so much. But I LOVE this recipe because it’s baked not fried & meatless. I try to squeeze 1 or 2 meatless recipes in a week.
The greatness dinner ever. Thank you
This has to be one of the yummiest zucchini recipes EVER – loved it!
I would like to try this recipe but I’ve never eaten zucchini before. Can you tell me what the texture of this dish is? Does the zucchini have a slight crunch to it? I’m picturing a texture similar to pickles – the round circle ones.
Or is the texture mushy?
Thank you.
Hi Jen! Zucchini is not as crunchy as pickles – it’s a little bit softer, but the zucchini is coated in a breadcrumb mixture here so yes, there is a bit of a crunch!
This recipe is so good!! I will definitely be making this again.
This was phenomenal! Absolutely delicious! I’ve loved every one of your recipes I’ve tried so far, thanks for sharing 🙂
My own only has 200 to preheat? what should i do or am i doing it wrong or reading something wrong. Can you please help with it. I am Office and business man and i hardly cook something but i want to cook this for my family so please help me with it.
It’s hard to say – there should certainly be higher temperature options than 200 degrees F on a traditional working oven.
The temperature of 400 is for
Fahrenheit. (The US is very slow to convert to metric for home use). Your 200 degree maximum is most probably Celcius and is roughly equivalent to 400. You can use to 200, may take just a little longer to cook.
This was sooooo good, and filling! Fresh basil on top was key, also red pepper flakes sprinkled on top! I thought we were eating lasagna! Great recipe!
Made this using eggplant in place of zucchini.
For a household where 2 out of 3 occupants appreciate neither vegetable.
They had seconds. Thanks for another brilliant recipe!
Amazing! 🙂
Made this last night and it was a big hit. I’d like to use as appetizers for a dinner party next month. Can these be assembled ahead then cooked as needed?
Yes, absolutely!
This looks so good! I’d like to make ahead as meal prep for dinner later in the week. Would you recommend roasting the breaded zucchini and storing and then adding the marinara and mozz day of?
I recommend prepping everything in advance and roasting prior to baking. It may not keep well if it is already breaded, roasted and stored.
No disappointment in this recipe. My family LOVED the zucchini.
Yum! this dish is delish as for the bagels… NYC bagels are my downfall I get them all the time I am so bad
Hi Chungah,
You mention above that these can be made sans breading. Would one just layer the cheese and marinara onto the zuchini and broil, or would the zuchini still need baking prior to that step?
I love all of your low carb recipes!
Thank you,
Elle
I would give it a good roast for a bit before adding the rest of the toppings.
This looks delicious! My husband is trying to eat better and continue his weight loss journey. So I am researching different recipes to help him. This looks great. I think I’ll try it! Thanks.